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Hearty White Bean Chicken Chili

Even though we are starting to see light at the end of the long, cold winter tunnel, in my opinion, a good chili recipe can be eaten any time of year! Especially my FAVORITE type of chili! I have tried several different recipes for White Chicken Chili, from a simple “dump it all in” crockpot version with black beans to a very complicated recipe with several different chili peppers and beans. They were all fine but when I saw this recipe being made on a local talk show, it struck me as the perfect compromise. This simple but flavorful recipe uses rotisserie chicken, three kinds of peppers, and corn for tons of flavor.

I made the recipe with a few adaptations and it has become a family favorite! Great when feeding a crowd!

White Chicken Chili Soup

Adapted from Good 4 Utah

Ingredients 

  • (2) 32 oz boxes chicken broth
  • (2) 16 oz cans cannellini beans
  • (2) 4 oz cans diced green chilies
  • 28 oz can green enchilada sauce
  • (2) 15 oz cans corn
  • 1 small red pepper, diced
  • 1 small yellow pepper, diced
  • 1 small green pepper, diced
  • 2 cups chopped carrots
  • 1 cup diced white onion
  • 4 cups cooked shredded chicken (to save time use a rotisserie chicken)
  • 1 tablespoon dried cumin
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • Optional toppings: scallions, cilantro, tortilla strips, sour cream, pepper jack cheese etc.

Directions

Add all ingredients, except the toppings, to a slow cooker or large pot.

If you’re making the soup in a crockpot, cook on low for 6-8 hours.  If you’re making the soup on the stove, bring the large pot to a boil. Then turn down the heat and simmer for 1 hour.

Serve hot and top with scallions, cilantro, tortilla strips, sour cream, and pepper jack cheese.

This recipe makes a very mild chili, but if you like a little more heat, you can add a pinch of cayenne or red pepper flakes, or just add some hot sauce when it’s time to eat. If you like a little more creaminess…make a quick white sauce thickened with flour (or cornstarch) and whisk that into the chili toward the end of cooking.

Makes delicious leftovers and freezes beautifully. So go ahead, make a big batch and have it ready whenever you need some comfort in a bowl. 🙂

Do you have a favorite white chicken chili recipe?

WHITE CHICKEN CHILI SOUP

Jill Nystul
Even though we are starting to see light at the end of the long, cold winter tunnel, in my opinion, a good chili recipe can be eaten any time of year! Especially my FAVORITE type of chili! I have tried several different recipes for White Chicken Chili, from a simple “dump it all in” crockpot version with black beans to a very complicated recipe with several different chili peppers and beans. They were all fine but when I saw this recipe being made on a local talk show, it struck me as the perfect compromise. This simple but flavorful recipe uses rotisserie chicken, three kinds of peppers, and corn for tons of flavor.
Prep Time 10 mins
Cook Time 8 hrs
1 hr
Total Time 8 hrs 10 mins
Course Appetizer
Cuisine American
Servings 8
Calories 316 kcal

Ingredients
  

  • 2 32 oz Chicken broth
  • 2 16 oz Cannellini beans
  • 2 4 oz Green chilies diced
  • 28 oz Green enchilada sauce
  • 2 15 oz Corn
  • 1 Red pepper diced
  • 1 Yellow pepper diced
  • 1 Green pepper diced
  • 2 cups Carrots chopped
  • 1 cup White onion diced
  • 4 cups Chicken cooked shredded
  • 1 tablespoon dried cumin
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • Optional toppings: scallions cilantro tortilla strips, sour cream, pepper jack cheese etc.

Instructions
 

  • Add all ingredients to a slow cooker or large pot.
  • If you're making the soup in a crockpot, cook on low for 6-8 hours.
  • If you're making the soup on the stove, bring the large pot to a boil. Then turn down the heat and simmer for 1 hour.
  • Serve hot and top with scallions, cilantro, tortilla strips, sour cream, and pepper jack cheese

Nutrition

Sodium: 1591mgCalcium: 82mgVitamin C: 78.8mgVitamin A: 7100IUSugar: 13gFiber: 9gPotassium: 592mgCholesterol: 42mgCalories: 316kcalSaturated Fat: 2gFat: 10gProtein: 19gCarbohydrates: 41gIron: 4mg

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